Quotes About Cuisine

Bon Appétit

I had come to the conclusion that I must really be French, only no one had ever informed me of this fact. I loved the people, the food, the lay of the land, the civilized atmosphere, and the generous pace of life.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner.

Of course, our servings had assumed that one was making at least a three-course meal à la française. But that wasn't the American style of eating, so we had to compromise.

IN EGGPLANT CASSEROLE

They learned that they should always call the restaurant first. Do you serve Japanese?

It has been said of Japanese food that it is a cuisine to be looked at rather than eaten. I would go further and say that it is to be meditated upon, a kind of silent music evoked by the combination of lacquerware and the light of a candle flickering in the dark.

The quickest way to a man's heart really is through his stomach, because then you don't have to chop through that pesky rib cage.

What we do in New Orleans, man - we party!

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

You piss me off you Salmon... You're too expensive in restaurants.

I think people who traditionally ate haggis wouldn't eat the good cuts, 'cause they'd sell the good cuts to make their money, so they get left with all the crap.

I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one.

Garlic is as good as ten mothers.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

I think of music as a menu. I can't eat the same thing every day.

I believe that cuisine is the most important link between nature and culture.

Now don't get me wrong, I love animals, but I like eatin' 'em more... fun to pet, better to chew.

Seafood is one of my biggest pet peeves.

Two platters of cashew chicken double delight, egg rolls, lumpia dogs, dessert, coffee"—she paused—"and this.

It is unseasonable and unwholesome in all months that have not an r in their name to eat an oyster.

In one of history's most bizarre chains of causation, the brutal, efficient newcomers were driven by a hunger for, of all things, culinary ingredients that today lie largely unused in most Western kitchens.

CAKE AUX LARDONS ET FROMAGE BLEU

crêpe is made from white flour only. If buckwheat is used, it's usually called a galette, and